Unleash Your Inner Baker with Homemade Sourdough Bread with Wholemeal
Are you ready to elevate your baking game and impress your family and friends with a rustic, wholesome loaf of sourdough bread with wholemeal? This recipe will not only tantalize your taste buds but also provide you with the satisfaction of creating a nutritious, artisanal bread right in your own kitchen. Let’s dive into the world of sourdough and discover how you can create a perfectly crusty, tangy, and hearty loaf that will make you feel like a professional baker.
Why Choose Sourdough Bread with Wholemeal?
Sourdough bread with wholemeal flour offers a myriad of benefits:
- Rich in nutrients and fiber
- Lower glycemic index compared to regular bread
- Easier to digest due to the fermentation process
- Longer shelf life
- Unique, complex flavor profile
Essential Equipment
Before we begin, make sure you have the following items:
- Large mixing bowl
- Kitchen scale
- Dough scraper
- Proofing basket or bowl
- Dutch oven or baking stone
- Scoring lame or sharp knife
The Recipe: Sourdough Bread with Wholemeal
| Ingredients | Quantity |
|---|---|
| Active sourdough starter | 100g |
| Bread flour | 400g |
| Wholemeal flour | 100g |
| Water | 350g |
| Salt | 10g |
Instructions:
- Mix the dough: In a large bowl, combine the active sourdough starter, bread flour, wholemeal flour, and water. Mix until no dry flour remains. Cover and let rest for 30 minutes.
- Add salt: Sprinkle the salt over the dough and use wet hands to knead it into the dough. Cover and let rest for 30 minutes.
- Stretch and fold: Perform 4-6 sets of stretch and folds over the next 2-3 hours, allowing 30 minutes of rest between each set.
- Bulk fermentation: Let the dough rise at room temperature (70-75°F) for 4-6 hours, or until it has increased in volume by about 50%.
- Shape the loaf: Turn the dough out onto a lightly floured surface. Shape into a boule or batard and place in a floured proofing basket or bowl.
- Final proof: Cover and let proof at room temperature for 1-2 hours, or refrigerate overnight for 8-12 hours.
- Preheat the oven: Place a Dutch oven or baking stone in the oven and preheat to 450°F (230°C) for at least 30 minutes.
- Score and bake: Carefully transfer the dough to the preheated Dutch oven or baking stone. Score the top with a lame or sharp knife. Bake covered for 30 minutes, then uncovered for 15-20 minutes until golden brown.
- Cool and enjoy: Allow the bread to cool on a wire rack for at least 1 hour before slicing.
Pro Tips for Perfect Sourdough
- Use a kitchen scale for accurate measurements
- Maintain a consistent temperature during fermentation
- Don’t rush the process – patience is key!
- Experiment with different flour ratios to find your perfect blend
Time to Savor Your Creation
Congratulations! You’ve just baked a beautiful loaf of sourdough bread with wholemeal. The aroma filling your kitchen is just the beginning. Slice into your crusty creation and enjoy the complex flavors and textures you’ve crafted. Whether you’re spreading it with butter, using it for sandwiches, or serving it alongside your favorite soup, this bread is sure to become a staple in your home.
Ready to take your baking skills to the next level? Don’t stop here! Keep experimenting with different flour combinations, add-ins like seeds or dried fruits, and various shaping techniques. The world of sourdough is vast and exciting, and you’re now well on your way to becoming a master baker. Happy baking!
